Potato Rissoles

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 1 lb russet potato, peeled
• 2 tablespoons unsalted butter
• 2 tablespoons 1% low-fat milk
• salt (optional)
• 1/2 teaspoon pepper
• 1 ounce cooked ham, very finely chopped
• parsley, finely chopped (fresh, about a handful before chopping)
• 2 scallions, very finely chopped
• 1/2 cup flour (or more as needed)
• 1 -2 tablespoon olive oil (or more as needed)

Recipe

• 1 boil the potatoes until tender; then mash them with the butter, and milk.
• 2 allow to cool slightly; then season with salt and pepper to taste and mix in the ham, parsley and scallions.
• 3 shape the mixture into slightly larger than golf ball sized portions, you should have 6-8 balls; roll each ball, to coat, in some flour.
• 4 heat a nice layer of the olive oil, perhaps an inch or so, in a non-stick skillet; fry rissoles (croquettes) in the oil, over medium heat, turning to make sure all sides become golden.
• 5 when cooked, drain on paper towels; serve hot with your favorite seasoned sauce or gravy.
• 6 prep and cooktimes noted above the ingredient list are approximate.